Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

Photo taken from:http://images.kitchenartistry.com/141d1a2930488bc6066993768f67d18e_large.jpg

Ingredients:

8 oz. whole-wheat elbow macaroni
1 package (10 oz.) frozen chopped broccoli*
1 ¾ cups low-fat milk, divided
3 tbsp. flour
½ tsp. garlic powder
½ tsp. salt
¼ tsp. ground white pepper
¾ shredded extra-sharp cheddar cheese
¼ cup shredded parmesan cheese
1 tsp Dijon mustard

Create it!!

1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add the broccoli and continue cooking until the pasta and broccoli are just tender, about 4 – 5 minutes more. Drain the pasta and broccoli and set aside.

2. Heat 1 ½ cups of milk in another large pot over medium-high heat until just simmering. In a small bowl, whisk the remaining ¼ cup milk, flour, garlic powder, salt, and pepper until combined.

3. Whisking constantly, add the flour mixture to the milk; return to a simmer and cook until the mixture is thickened, about 2 – 3 minutes. Remove from the heat and whisk in the cheeses and mustard.

4. Add the pasta and broccoli to the cheese sauce. Return to the heat and cook, stirring constantly, over medium-low heat, until heated through, about 1 minute. Makes about 6 cups.

*Fresh chopped broccoli can also be used. Vary the flavor by using the frozen vegetables of your choice.